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After being sick for just over a week with a sore throat I craved soup a lot. I also really wanted a potato soup, this is what I can up with and want to share it with you. I will also share our go to simple homemade biscuit recipe we have been using for years. Enjoy!

Creamy Potato Soup

Serves 4

Ingredients:

6 large potatoes (add more or less depending on how many people you are feeding)
1 celery stock
1 medium onion
2 tsp minced garlic or 2 cloves of fresh minced garlic
veggie stock or chicken stock - whichever you have on hand will likely work fine
Cream - this can be half and half, milk, full cream again whichever you have on hand or your preference
Cooking oil your preference

2. Peel and chop potatoes add to pot with 3 - 4 cups veggie stock bring to a boil. Once potatoes are soft remove from heat. Using a hand blender blend potatoes to the consistency you would like. We like our potato soup still chunky.

3. Add cream/milk - add enough to make your soup creamy to your preference.
Sorry we were so hungry I forgot a picture of the finished product. This is the finished in the pot photo.

1. Preheat oven to 475 F.
2. Mix dry ingredients.
3. Put oil in measuring cup and add water or milk. Do not stir.
4. Add to dry ingredients.
5. Mix lightly to moisten ingredients and knead one or two times to form ball.
6. Roll out between to sheets of plastic wrap to about 1/2" thick. Cut into 2" biscuits. If you don't want to roll out dough you can form small 2" balls of dough and press lightly flat to 1/2" thickness, we do this all the time.
7. Bake on ungreased pan for 10-12 minutes, until lightly browned.